Soap disrupts the hydrogen bonds between water molecules by attaching to the nonpolar portions of molecules. Carbohydrates refer to sugars and starches. The document discusses the 4 main types of macromolecules - carbohydrates, lipids, proteins, and nucleic acids. It explains how they are formed through polymerization reactions and provides examples of each type.

1. BellRingerBellRinger
Explain the effect that soap has onExplain the effect that soap has on
water. Phrase your response in terms ofwater. Phrase your response in terms of
the effect soap has on the Hydrogenthe effect soap has on the Hydrogen
Bonds between water molecules.Bonds between water molecules.
What does the wordWhat does the word CarbohydratesCarbohydrates
make you think of?make you think of?

2. AgendaAgenda
Collect LAB: Properties of WaterCollect LAB: Properties of Water
Guided Notes: Organic MacromoleculesGuided Notes: Organic Macromolecules
Life is Carbon-BasedLife is Carbon-Based
Identify the 4 Types of MacromoleculesIdentify the 4 Types of Macromolecules
How Long Chains Form (Polymerization)How Long Chains Form (Polymerization)
Identify chemical structure and function ofIdentify chemical structure and function of
many types of macromoleculesmany types of macromolecules

3. Organic MacromoleculesOrganic Macromolecules
Macromolecule literally means “Giant Molecule”Macromolecule literally means “Giant Molecule”
Organic Macromolecules are all based on aOrganic Macromolecules are all based on a
“skeleton” of carbon atoms.“skeleton” of carbon atoms.
Life is based on Carbon for 2 reasonsLife is based on Carbon for 2 reasons
1.1. Carbon is abundant in natureCarbon is abundant in nature
2.2. Carbon has the ability to bond with itself andCarbon has the ability to bond with itself and
with many different elementswith many different elements

4. Carbon Basis of LifeCarbon Basis of Life

6. 4 Types of Macromolecules4 Types of Macromolecules
Carbohydrates:Carbohydrates: Sugars + StarchesSugars + Starches
Lipids:Lipids: Fats and OilsFats and Oils
Protein:Protein: Muscle TissueMuscle Tissue
Nucleic Acids:Nucleic Acids: Microscopic Genetic MaterialMicroscopic Genetic Material

7. Identify each exampleIdentify each example
according to type ofaccording to type of
macromolecule. . .macromolecule. . .

8. ButterButter

9. Chicken BreastChicken Breast

10. BreadBread

11. Fish FiletFish Filet

12. Pizza GreasePizza Grease

13. Corn SyrupCorn Syrup

14. DNADNA

15. PolymerizationPolymerization
Macromolecules are built by linking togetherMacromolecules are built by linking together
smaller molecules (monomers) into long chainssmaller molecules (monomers) into long chains
(polymers)(polymers)
Monomers combine by disconnecting from some ofMonomers combine by disconnecting from some of
the hydrogen and oxygen atoms between themthe hydrogen and oxygen atoms between them
After the monomers bond, the excess hydrogenAfter the monomers bond, the excess hydrogen
and oxygen atoms form a water molecule.and oxygen atoms form a water molecule.
Since this bonding process releases water, we call itSince this bonding process releases water, we call it
Dehydration SynthesisDehydration Synthesis

18. Carbohydrates:Carbohydrates:
MonosaccharidesMonosaccharides
The monomer of carbohydrates is a single sugarThe monomer of carbohydrates is a single sugar
with the chemical formula of Cwith the chemical formula of C66HH1212OO66
These simple sugars are called MonosaccharidesThese simple sugars are called Monosaccharides
All monosaccharides have the same chemicalAll monosaccharides have the same chemical
formula, but different shapes.formula, but different shapes.
Examples:Examples:
GlucoseGlucose
FructoseFructose
GalactoseGalactose

20. Carbohydrates: DisaccharidesCarbohydrates: Disaccharides
Disaccharide = Double sugar.Disaccharide = Double sugar.
They’re made by joining 2 monosaccharidesThey’re made by joining 2 monosaccharides
Examples:Examples:
Sucrose: Table SugarSucrose: Table Sugar
Lactose: Milk SugarLactose: Milk Sugar
Maltose: Grain SugarMaltose: Grain Sugar

21. SUCROSE: Table SugarSUCROSE: Table Sugar

22. Carbohydrates: PolysaccharidesCarbohydrates: Polysaccharides
Polysaccharide = Many sugarsPolysaccharide = Many sugars
This is a long chain of monosaccharidesThis is a long chain of monosaccharides
Examples:Examples:
Starch: Grain FoodsStarch: Grain Foods
Cellulose: Plant fiberCellulose: Plant fiber

23. Starch
Glycogen
Cellulose
Glucose Monomer

24. LipidsLipids
Lipids are made of mostly carbon and hydrogen.Lipids are made of mostly carbon and hydrogen.
Lipids are used in two ways:Lipids are used in two ways:
Storage of energyStorage of energy
Insulate and Cushion OrgansInsulate and Cushion Organs
Lipids are composed of two units bonded togetherLipids are composed of two units bonded together
that form the shape of a capital E.that form the shape of a capital E.
Glycerol: The vertical “backbone”Glycerol: The vertical “backbone”
Fatty Acids: The horizontal chainsFatty Acids: The horizontal chains

26. Types of LipidsTypes of Lipids
There are two types of Lipids:There are two types of Lipids:
Saturated - when each carbon atom in theSaturated - when each carbon atom in the
fatty acid chain is joined to another carbon byfatty acid chain is joined to another carbon by
a single bond. The fatty acids are straight.a single bond. The fatty acids are straight.
Unsaturated - if there is at least one carbon toUnsaturated - if there is at least one carbon to
carbon bond that is a double bond in a fattycarbon bond that is a double bond in a fatty
acid chain. The fatty acids are bent.acid chain. The fatty acids are bent.

27. glycerol molecule fatty acid chain

28. Comparing plant and animal fatsComparing plant and animal fats
Most animal fats have a high proportion of saturatedMost animal fats have a high proportion of saturated
fatty acids & exist as solids at room temperaturefatty acids & exist as solids at room temperature
(butter, margarine, shortening)(butter, margarine, shortening)
Most plant oils tend to be low in saturated fatty acidsMost plant oils tend to be low in saturated fatty acids
& exist as liquids at room temperature (oils)& exist as liquids at room temperature (oils)

29. ProteinsProteins
Proteins contain nitrogen as well as carbon,Proteins contain nitrogen as well as carbon,
hydrogen, and oxygen.hydrogen, and oxygen.
Proteins are extremely long polymers ofProteins are extremely long polymers of
molecules called amino acids.molecules called amino acids.
Proteins are used for muscles, act as hormonesProteins are used for muscles, act as hormones
& enzymes, and do much of the work inside& enzymes, and do much of the work inside
body cellsbody cells

31. Protein Folding & DenaturingProtein Folding & Denaturing
Protein chains can bend and fold into a variety ofProtein chains can bend and fold into a variety of
shapes, depending on the job they need to do.shapes, depending on the job they need to do.
Some large proteins are made by combining manySome large proteins are made by combining many
protein chains together.protein chains together.
Changes in temperature & pH can denatureChanges in temperature & pH can denature
(unfold) a protein so that it no longer works(unfold) a protein so that it no longer works

33. Denaturating ProteinsDenaturating Proteins
Cooking denatures
protein in eggs
Milk protein separates into
curds & whey when it is
exposed to acids

34. Nucleic AcidsNucleic Acids
Nucleic acids are macromolecules containingNucleic acids are macromolecules containing
hydrogen, oxygen, nitrogen, carbon, andhydrogen, oxygen, nitrogen, carbon, and
phosphorus.phosphorus.
They are composed of long chains of nucleotidesThey are composed of long chains of nucleotides
(monomer).(monomer).
Nucleic acids store and transmit hereditary, orNucleic acids store and transmit hereditary, or
genetic, information.genetic, information.
There are two types of nucleic acid:There are two types of nucleic acid:
 DNA - deoxyribonucleic acidDNA - deoxyribonucleic acid
 RNA - ribonucleic acidRNA - ribonucleic acid

35. 35Copyright Cmassengale

36. AssignmentsAssignments
Review QuestionsReview Questions
Macromolecules Concept MapMacromolecules Concept Map

38. AssignmentsAssignments
Review QuestionsReview Questions
Macromolecules Concept MapMacromolecules Concept Map